Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes
Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I’ve loved my entire life. They are nice and they look fantastic.

Eating seaweed soup on their birthday is a Korean tradition. There are two kinds of soup bases are available: beef bone broth and seafood broth. Spicy Beef Noodle Soup辣牛肉面. 豉汁蚝油鸡 BRAISED CHICKEN WITH FERMENTED AND SEASONED SOY BEANS AND OYSTER SAUCE. 炒木须肉 fried shreds of pork,fungus and eggs ,meat with omelet and fungus. 回锅肉 stir-fried boiled pork slices in hot sauce .twice-cooked pork slices. 糖醋里脊 pork fried with sugar and vinegar dressing , pork fillet with sweet and sour sauce. Dough Drop and Assorted Vegetable Soup 鸡茸玉米汤 Minced Chicken and Corn Soup 绿豆汤 Green Bean Soup 紫菜蛋花汤 Seaweed and Egg Soup. 海带红烧肉（猪肉） .

To get started with this particular recipe, we have to first prepare a few components. You can cook classical beef seaweed soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
  1. Take 1 lb cooked beef shank, or any cuts
  2. Take 1/2 oz dry kelp
  3. Get 1/2 oz dry wakame
  4. Prepare 1/2 pack firm or soft tofu
  5. Make ready 1/2 zucchini
  6. Make ready 4 mushroom
  7. Prepare 1 cup mung bean sprouts
  8. Get 16 oz broth from beef shank
  9. Take to taste Salt, pepper

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Instructions to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
  1. Roast 3 lbs beef shank in the oven at 370F for one hour. Transfer it to a stock pot, and fill up the pot with 5L of water. Drop a spice mix of your choice. Bring it to a boil and reduce heat to simmer for about 2 hrs until very tender.
  2. Pick up all meat and set aside. Divide the stock into 16 oz jar and save for later use. In the meantime, soak kelp and wakeme in water until soften.
  3. Next morning, take one can of broth. Add 1L of water. Slice in half onion and add tofu and kelp into the broth. Cook for about 20 minutes on high. Check the doneness of the kelp. Cook longer time if they are still too firm to bite. Add more water if the liquid viporates. Add mung bean sprouts and mushroom and cook for 5 more minutes.
  4. Add wakeme and zucchini towards the end. Adjust seasoning before serve.

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